*  Exported from  MasterCook  *
 
                          Stuffed Cucumber Rounds
 
 Recipe By     : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Hors d'Oeuvres
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    cucumbers
    2      7.75 oz cans  salmon -- drained and flaked
    1      ounce         cream cheese
    1      teaspoon      dried dill
           dash          garlic powder
      1/2  cup           finely diced red bell pepper
 
 Special equipment: Zester for scoring cucumbers.
 
 Score the cucumbers with the zester.  Slice about 1 1/2 inches off one end
 and, with a spoon, carefully hollow out the inside, removing the seeds, to
 form a tubular cucumber shell.
 
 Prepare the filling by combining the salmon with the cream cheese, dill and
 garlic powder.  Fill the hollowed cucumbers with the salmon mixture and
 chill for 1 hour.
 
 Just before serving time, carefully slice the scored cucumber into 1/2-inch
 rounds.  Garnish by lightly sprinkling each round with the diced red pepper
 for a colorful confetti effect.
 
 From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg.  (New
 Century Publishers, Inc. 1980.  ISBN 0-8329-0196-2)
 MC formatted by cranew@foothill.net
 
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